Mexican Rice -delicious, thrifty and easy!

I learned to make this Mexican rice more than 30 years ago. When we were first stationed at Camp Pendleton, we made friends with another Texas family, Fred and Irene. They were Mexican and grew up near San Antonio. They were both excellent cooks and fed us often. They taught us how to make tamales, chicken tacos and this Mexican rice.

This Mexican Rice is simple and made with basic ingredients. We still cook it often and always think of Fred and Irene when we do.

Ingredients

1T oil- any cooking kind is fine, I usually use canola or Olive

1 Cup rice - I use converted rice, sometimes it is Uncle Bens, I think at Sams it is called parboiled. This is long grain rice that holds its shape and does not stick together. It is not quick cooking rice

1/2 C tomato sauce -half of a small can

1 can chicken broth or 2 cups homemade broth.  (Water mixed with bouillon does not work in this recipe, the rice just doesn't cook up as good. )

1/2 of a small onion -chopped

1 t cumin

1/2 t garlic salt

A few sprinkles of red pepper and black pepper. More salt too if that is your family's taste.

First heat a skillet over high medium. Add the oil and when the oil is hot, add the rice. Stir and stir and let the rice toast and get mostly golden brown. 

Add the rest of the ingredients, the pan is hot so turn it down to about medium. The liquids will probably boil up at first, keep stirring but be careful.  Adjust your heat and stir until the rice is cooking at just a low simmer. 

Cover the pan, cook for 20 minutes, or until the rice is done and the liquid is absorbed. 

Irene told us to never stir the rice once it as at that simmer stage, I think it could make it sticky or something. But I confess that I have checked mine while cooking and stirred it, it still turned out fine. 

If you have a big covered skillet, this recipe can be doubled.

The finished rice- we had it with enchiladas this night but it is good with tacos and by itself. 

My sons and son in law, who all eat out a lot more than we do, say this rice recipe is better than any Mexican restaurant rice they have ever had. 

Hope you try it.  

Small Batch cookies in jars

Earlier this week,  I baked 2 new recipes to test and see if they would work for gift giving.  Both turned out first class!  Here are the links to the blogs that inspired me. 


See the Brownies Original recipe from Brenda at Coffee, Tea, Books and Me

See the Lemon White Chocolate Original recipe at The Frugal Girls


I halved both recipes to make Small Batch cookie mixes.  Our circle of friends are mostly empty nesters and I think they probably prefer smaller desserts over big family sized ones.  Plus,  I had a bunch of pint jars in the attic and they are the perfect size for small batches. 

For the Brownies I layered
1/2 +1/3 cup sugar
1/4 cup baking cocoa
2/3 cup flour
1/4 t baking powder
1/8 t salt
mini chocolate chips to fill the jar to the top, about 1/3 cup.
I stocked up on mini chocolate chips a few weeks ago at Aldi,  they were about $1.29 for a 12 ounce bag

The lemon white chocolate cookies are so simple
The mix is just lemon cake mix and white chocolate chips.
One cake mix divided exactly in half fills up a pint jar about 3/4 full,
then the chips go in, only about 1/4 of a bag will fit but that is plenty to make the cookies loaded.

The small batch brownies work great in a 9 inch pie pan.

A small batch of cookies makes 12 and can be baked in one baking on one sheet. 

 

I still need to make up the mixing and baking instruction tags - both need an egg,  the brownies take some melted butter and a little water. The lemon cookies need some  oil. 

Look at the first bloggers posts for all the instructions if you decide to make them. 

Both are really good and easy!